Wednesday, March 17, 2010

Today's recipe for vanilla bean buttercream hardly needs an introduction. But it can't hurt to share this tempting description from Cupcake Project (where I found this brilliant frosting): "It tastes just like melted vanilla ice cream." Yea...don't even try to tell me you didn't drool a little as you read that ;p. And that description's spot on. Who'd have thought adding vanilla seeds rather than just extract (pure, of course) would provide such a boost in flavor?

Part of the beauty of this buttercream is in its simplicity, and you shouldn't mess with a good thing. My only change was out of necessity since I had no readymade paste. I instead used a homemade paste of seeds freshly scraped from a vanilla bean mixed with a few drops of extract. It worked like a charm, so please feel free to make the frosting with either. Just be mindful when you "quality check," or half of it may mysteriously disappear before making it onto the cake...

P.S. - Happy St. Patty's Day! I swear there's a hint of green in the photo below, so don't you dare pinch me hehe.

Mix together sugar and butter until they are blended and creamy. Add vanilla bean paste [or pulp plus pure extract], salt, and milk and continue to beat for another minute. If desired, add more vanilla bean paste to taste, or more powdered sugar to make it stiffer.

Peter - I've had a lot of issues with getting the right consistency AND sweetness too, which is why I generally prefer swiss meringue buttercream, but the flavor of the vanilla bean helps balance the sugar here.

Koko - you should definitely go the easier route if you have the paste. it's just as easy as vanilla extract buttercream in that case.

Lorraine - thanks!

Mahimaa - that's very nice of you to say. i'm glad you've enjoyed a look around :).

Laura - it is so good. thank god for vanilla beans!

Hannah - I adore the specks, too! I'm sure this veganizes very well with some EB.

hey! i'm sorry to get back to you so late! things have been kinda crazy here in cali. =)

as for the cupcake domes...i honestly can't really tell you how i get them to "dome." lol. i've never had a problem with flat cupcakes (knock on wood). But here are a few things i always make sure to do when i bake cupcakes, that might help:1. i always follow the directions down to a T. whenever possible, i weight instead of measure with cups and spoons.2. i always over-fill the cups. i do 3/4 to 4/5 full, instead of 2/3, like most recipes suggest.3. i always make sure to cream the butter and sugar really well. i think that has something to do with the fluffiness of your cupcake as well.

really hope this helps! i know it sounds super lame when i say that "my cupcakes just turn out perfectly every time and i don't know why." LOL! lame and snobby. =) but true.

I've made this buttercream before. It really is good. I made it for a vanilla bean cake and cupcakes that were not good at all. I ate a couple more cupcakes just for the icing. I ended up throwing away the rest of the cake and cupcakes but found a way to keep the icing haha.

Trissa - Next to the flavor, the specks are my next favorite thing about vanilla seeds.

Michelle - I think Sur La Table sells the paste, among other places.

Judy - Thanks for the tips! Not late at all, and I'm sure all the attention you pay to your baking are the reason your cupcakes turn out so pretty :).

Memoria - Sorry the cakes didn't work well, but I'm glad another person can attest to the deliciousness of the frosting. You can probably simply add the paste or seeds to your favorite white or yellow cake recipe in place of the failed one.

I love buttercream to begin with. But to tell me this one tastes like melted ice cream? You are torturing me. I must make a batch to eat by the spoonful. Or, umm, I mean, to frost cupcakes with. Yahh, that's it... ;)